I am especially writing this for the people who buy their beef in bulk! To some people this is going to sound absurd, but to us country folk, this is normal. (Yee haw.) About once a year we buy half of a beef and have it processed at a local locker. My freezer is stocked with steaks, roasts, ground beef, and ribs. Sounds amazing, right? It truly is! There are certain cuts that I struggle with. The tenderized, cubed or minute steaks, I especially struggle with. This is the cut of meat you can make chicken fried steak with. CFS is super delicious, but also time consuming and FULL of calories.
So, what else can you do with these steaks? I often cut them up, drizzle them with olive oil and seasoning and roast them in the oven. The strips almost remind me of steak strips, and can easily be dipped into 57 sauce or ketchup.
When you live 15 minuets from a grocery store, you become resourceful!!
I took four tenderized (minute) steaks and cut them into strips. I usually put them on a sheet pan, but I wanted to grill today. I threw the strips in a disposable pan with olive oil, seasoning and parsley.
I grilled the steak strips until they were semi-crisp.
The biggest decision of my day was what to do next. Should I make a salad or a wrap? Should I use goat cheese or feta? Should I make a creamy salad dressing or an oil dressing?
I made a salad with spinach, strawberries, feta and balsamic vinaigrette.
When Derek came in, I made him a wrap. Isn’t that the most beautiful thing you’ve ever seen? So colorful! Not too pretty to eat though, dig in and enjoy.
Steak Salad
4 Tenderized Steaks (cubed or minute steaks) Or, Sirloin
Olive oil for drizzling
Seasonings of your choice ( I used parsley flakes, pepper, and steak seasoning)
4 strawberries
Spinach or leafy greens
Feta or goat cheese
Balsamic vinaigrette dressing
Optional wheat tortilla shells for a wrap
Balsamic Vinegar Dressing
1/2 cup of Balsamic Vinegar
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 pressed garlic cloves
1 tablespoon sugar
1 cup olive oil
Combine all ingredients and shake or mix.
Adventures in Farmlife 
I love meat in bulk amounts. Our church family blesses us, and we are thankful!
Minute steaks… yum. I’ve never actually made chicken fried steak. I usually flour them and fry in oil. That’s the easiest way. To make it a bit more interesting to the palate, I add cream of mushroom soup and let the meat simmer in it for a few minutes before serving on a bed of rice.
I also make Swiss steak. Again, I flour and fry the minute steaks. Then I put it in a baking dish and add stewed tomatoes, along with more slices of onion. I bake it on low for several hours. The meat is super-tender, and the tomato gravy is great on mashed potatoes.
I’ve never tried your recipe with the minute steaks. Would those work for fajitas, or are they too tough to chew for that? I usually use leftover steak for fajitas.
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Yum!! Those sound delicious, Kristi!! I think you could use this kind of steak for fajitas. If you were worried about it being too tough, you could slow cook it with fajita seasoning before assembling?? I might try that! Thanks for the ideas!
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Yum!! I’m going to send you one of my all time favorite recipes— “pepper steak” it calls for cube steak and it’s got lots of veggies. I make it 2-3 times a year when it’s cold out.
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Please do!!!!!! Thank you!!!
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